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Spicy Celeriac and Carrot Soup


  • 1 tsp olive oil
  • 2 medium onions, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 cup roasted, peeled, seeded, and chopped poblano chilies (canned)
  • 1 celeriac, peeled and diced
  • 1 lb carrots, peeled and diced
  • 2 vegetable stock cubes made up with 7.5 cups boiling water
  • fresh coriander, roughly chopped
  • freshly ground black pepper


1. Heat the oil in a large saucepan and cook the onion until softened. Add the garlic and red chilli and cook for a further minute.

2. Combine the vegetables and add to the saucepan, allowing them to cook for a few minutes before adding the vegetable stock and half of the fresh coriander. Bring to a boil, reduce the heat, partially cover with a lid and allow to simmer for 25 minutes.

3. Blend the soup in a processor until smooth. Return the soup to the saucepan, season to taste and warm through before serving, sprinkled with coriander.

Adapted from Cook It Simply

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